Creating and Developing of Innovative Bread Varieties

Butuc, Maria-Magdalena

DSpace Home
→
Facultatea Business şi Administrarea Afacerilor
→
2.Articole
→
View Item

dc.contributor.author	Butuc, Maria-Magdalena
dc.date.accessioned	2025-09-18T07:15:52Z
dc.date.available	2025-09-18T07:15:52Z
dc.date.issued	2025-04
dc.identifier.uri	https://irek.ase.md:443/xmlui/handle/123456789/4556
dc.description	BUTUC, Maria-Magdalena. Creating and Developing of Innovative Bread Varieties = Crearea și dezvoltarea sortimentelor inovative de pâine. Online. Coord. șt.: Olga TABUNȘCIC. In: Simpozionul Ştiinţific cu participare internaţională al Tinerilor Cercetători. Ediţia a 23-a: Lucrări ştiinţifice, 11-12 aprilie 2025. Chişinău: SEP ASEM, 2025, vol. 1, pp. 127-131. ISBN 978-9975-168-36-6 (PDF). Disponibil: https://doi.org/10.53486/sstc2025.v1.28	en_US
dc.description.abstract	Innovative assortments of sourdough bread are an important area of research due to the growing consumer interest in artisanal and functional bakery products. The aim of this research is to analyze the producers of sourdough bread on the Moldovan market and to develop innovative bread assortments. The methods used include market analysis to identify current trends, selection of innovative ingredients such as charcoal, spirulina, turmeric, cranberries and oregano and optimization of the technological process through natural fermentation. The results of the research show that the assortments developed possess special characteristics, each bread assortment is distinguished by its distinctive taste, and the number of bread producers in the country is increasing. CZU: 338.33:664.6; JEL: L66, O31, Q16	en_US
dc.language.iso	other	en_US
dc.publisher	ASEM	en_US
dc.subject	bread	en_US
dc.subject	sourdough	en_US
dc.subject	innovative recipes	en_US
dc.subject	functional bread	en_US
dc.title	Creating and Developing of Innovative Bread Varieties	en_US
dc.title.alternative	Crearea și dezvoltarea sortimentelor inovative de pâine	en_US
dc.type	Article	en_US